FOOD SAFETY AND HYGIENE Flashcards
Where staphylococcus aureus is found
Meat/ meat products
Poultry
Salads
Cream pastry
Dairy
Symptoms of staphylococcus aureus
Vomiting
Abdominal pain
Diarrhoea
How staphylococcus aureus is destroyed
Boiling for 30 minutes
Where E-coli is found
Sewage
Soft cheese
Minced beef
Chicken
Symptoms of E-coli
Vomiting
Abdominal pain
Diarrhoea
How e-coil is destroyed
Heating about 55 degrees
Where salmonella is found
Raw meat
Poultry
Eggs
Milk
Dairy
Cream
Fish
Symptoms of salmonella
Fever
Headache
Vomiting
Abdominal pain
Diarrhoea
How is salmonella destroyed
Heat
Where is listeria found
Pasteurised milk
Cheese
Ice cream
Raw veg/ meat/ milk/ fish
Cooked poultry
Symptoms of listeria
Flu
Nausea
Vomiting
Diarrhoea
Miscarriage/ still birth
Meningitis
Septicaemia
How is listeria
Killed about 91 degrees
Where is campylobacter is found in
Meat
Poultry
Raw milk
Untreated water
Chickens
Symptoms of campylobacter
Diarrhoea
Flu
Headache
Fever
Abdominal pain
How is campylobacter destroyed
Killed above 60 degrees
Where is bacillus cereus found
Rice
Cereal
Starchy food
Symptoms of bacillus cereus
Abdominal pain
Vomiting
Nausea
How is bacillus cereus destroyed
Heating above 126 degrees for 90 minutes
Where is clostridium botulinum found
Foods not heated before eating
Low acid food
Under sterilised foods
Symptoms of clostridium botulinum
Difficulties talking/ breathing/ swallowing
Double vision
Headaches
Nausea
Vomiting
Paralysis
|
- > can lead to death
How is clostridium botulinum destroyed
Boiling for 4 hours
Where is clostridium perfringens found
Meat/ meat products
Gravy
Symptoms of clostridium perfringens
Abdominal pain
Diarrhoea
How is clostridium perfringens destroyed
Steaming/ stewing for 4 hours
Factors affecting bacteria growth
Moisture - bacteria needs moisture to reproduce (gravy)
Time - when bacteria is reproduce they divide and multiply - binary fission
Food - bacteria needs nutrients to grow and found in high risk foods
Warmth - mostly likely reproduce between 5 and 63 degrees
pH - bacteria foods neutral foods and able to grow rapidly in pH 7
Oxygen - aerobic bacteria needs oxygen for energy to grow
Examples of high risk foods
Foods high in moisture/ protein
Shell fish/ fish Meat Poultry Eggs Cheese Milk Cream Cooked rice
Examples of medium risk foods
Pre packages cakes
Bread
Fruit/veg
Examples of low risk foods
Unlikely to cause food poisoning
Flour Sugar Dry biscuits Canned foods Crisps
Personal hygiene in working environment
Tie long hair back - prevent hair falling in food (physical contamination)
Wash hands - prevents contamination from raw meat to other foods and work surfaces
Remove jewellery - rings can trap bacteria
Wear apron - clothes carry bacteria
Cover cuts with blue plasters - cuts contain bacteria and blue because can easily been seen
Sickness - transfer to food and spread to other people
Clean serving equipment
Storing of food - FRIDGE
Less risk of food poisoning (bacteria growth slows)
Fresh foods stored
Store in correct place ( raw meat bottom)
fridge below 5 degrees
avoid hot food in fridge
remove food past use by date
avoid opening a lot to prevent warm air entering
Storing of food - FREEZING
Shelf life extended (bacteria dormant)
Water content becomes solid to prevent multiplying of bacteria
Structure can be damaged when thawed - colour/ texture/ flavour/ nutritional value
Storing of food - DRY
Out of sunlight
Dry/ ventilated area
Stock rotation
Temperatures between 10 and 21 degrees
Different types of contamination
Physical - any item which may fall into food (hair/ nails/ plasters/ metal/ bugs/ glass)
Chemical - cleaning materials (pesticides/ perfumes/ machine oil)
Biological - bacteria/ yeasts/ moulds - pathogenic bacteria
